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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture. | 2. Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours. | 3. Before serving, remove neck bones and discard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
beef neck	1/2	pound	bone	201.7338	0.0	44.8801	1.1333
tomato sauce	1	can		-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
water	3	cups		0.0	0.0	0.0	0.0
beef	1	pound	ground lean	530.4012	0.0	104.5842	12.1947

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.